Red Velvet Bundt Cake (GF)

red velvet bundt cake

Prep Time: 10 minutes, Cook Time: 40 minutes, Servings: 8


  • ½ cup Oil
  • 1 cup Plant based milk
  • ½ tablespoon Lemon juice
  • ½ tablespoon Vinegar
  • 1 cup Sugar
  • 2 cup Gluten free plain flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Bicarbonate of soda
  • Red food gel
  • 1 tablespoon Fine & Raws Sweet Hazelnut Spread


  • 1 ¼ cup Powdered sugar 
  • 1 teaspoon Lemon juice
  • 1 tablespoon Plant based milk


  1. Preheat your oven to 180°/365°F and grease and flour your bundt tin and set aside.
  2. Combine the milk and lemon juice in a glass/bowl and leave aside while you make the batter.
  3. Mix together the flour, cocoa, rising agents and sugar into a large bowl until fully combined.
  4. Pour in the wet ingredients except the red food gel and chocolate spread into the dry ingredients, mix until combined.
  5. Add in the chocolate spread, whisk, then add the red food gel, mix. And be careful not to over mix.
  6. Transfer to your prepared bundt tin and bake for 45-60 mins. The sponge should be springy to the touch and a skewer should come out clean.
  7. As the cake cools, make the icing by mixing together the powdered sugar, lemon juice and milk until thick glossy.
  8. Once the cake has cooled, pour over the icing and let it drip down the cake. Slice and enjoy!